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Crispy Pan-Seared Chicken Supreme

This dish features chicken breast cooked with the skin on to achieve a perfectly golden, crispy exterior while keeping the meat inside juicy and tender. The key techniques involve careful patting, searing at high heat, and resting to lock in flavor. The final result is a visually appealing, crackling crust paired with succulent meat, finished with fresh herbs and a bright lemon touch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces skin-on chicken breasts preferably evenly sized
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil or vegetable oil
  • 2 tbsp unsalted butter for basting and flavor
  • 3 cloves garlic crushed and peeled
  • 2 sprigs fresh thyme or rosemary for aroma
  • 1 lemon lemon for juice and zest

Equipment

  • Heavy skillet (cast iron preferred)
  • Tongs
  • Thermometer
  • Paper towels
  • Sharp knife

Method
 

  1. Pat each chicken breast dry with paper towels until no moisture remains; this step ensures the skin crisps up nicely. Season generously with salt and pepper on all sides.
  2. Heat a heavy skillet over medium-high heat until shimmering hot. Add olive oil and swirl to coat the bottom evenly. When the oil shimmers and just starts to smoke lightly, it's ready for searing.
  3. Carefully place the chicken breasts skin-side down into the hot skillet. Press gently with tongs to ensure full contact, and listen for a sizzling sound. Sear for 5-7 minutes without moving, until the skin is deep golden and crispy.
  4. Use tongs to flip each chicken and cook for another 4-5 minutes on the other side. During the last minute, add crushed garlic, herbs, and butter to the pan. Spoon the melting butter and herbs over the chicken to infuse flavor and aroma.
  5. Check the internal temperature with a thermometer; it should read about 65°C (149°F). Once done, transfer the chicken to a plate and loosely tent with foil. Let it rest for 5 minutes to allow juices to redistribute.
  6. Meanwhile, squeeze fresh lemon juice over the rested chicken for brightness. Optionally, add a bit of lemon zest for extra citrus aroma. Serve slices of chicken with the crispy skin facing up, garnished with fresh herbs if desired.

Notes

Ensure the chicken skin is completely dry before searing for maximum crispiness. Adjust heat as needed to prevent burning. Resting the chicken keeps it juicy and the skin crispy.